Description of boiling parameters and Flavor of Rosa Coffee Bean treated by pressure anaerobic fermentation in Panamanian Vonugo Manor

Treatment of Rosa Coffee Bean by pressure anaerobic fermentation in Nugo Manor of Panama

Producing area: Walken, Panama

Manor: Nugo Manor

Altitude: 1700m-1900m

Variety: Rose summer

Treatment method: pressure anaerobic fermentation treatment

Production season: 2021

Coffee producing area

When it comes to the Panamanian coffee tradition, most of the more familiar boutique coffee producing areas come from Boquete, but in recent years, coffee from Volcan has gradually emerged in the boutique market, while a considerable number of estates have entered the best Panama competition (Best of Panama) or even won the championship. The average annual rainfall in the Walken area is less than that in the Boqui area, and it is also located to the west of Mount Baru. The geographical environment makes the coffee beans in the Walken area have a stronger dried fruit flavor, sweetness and aroma than the coffee beans in the Pokuit area.

Nuguo Manor

Finca Nuguo is located in the Alto Jurutungo valley of the Walken region of Panama, next to La Amistad National Park. Because of its good natural environment, the estate is home to a wide variety of birds, so the Glado family named the estate Nuguo (Nuguo means "bird" in Spanish).

Nugo Manor is one of the most cherished miniature Rosa Manor of the Gallardo Family family. Although the annual production is limited, the flavor of coffee is not limited at all. The average elevation of the manor is 1700-1900 meters. The high altitude brings changeable microclimate, abundant Rain Water and large temperature difference to the manor. The nutrient-rich volcanic soil and the good shade of the primeval forest make the rose summer coffee accumulate an essence and rich flavor here.

Rose summer coffee variety

Geisha coffee first became famous in the BOP raw bean contest in 2004, when the Emerald Manor won the crown with a "strange coffee bean". This bean is Rose Summer Coffee. Rosa coffee with fragrant white flowers, delicate and elegant citrus acidity and sweet honey rhyme, so that the major boutique coffee producing countries have a heart to grow rosy summer.

According to years of tracing by coffee botanists, it was found that the rosy summer of Panama was discovered in the rose summer forest of Ethiopia, then sent to the coffee research laboratory in Kenya, then moved to Tanzania and Costa Rica, and was introduced to Panama in 1970. it began to be used in the border windbreak forest by the jadeite manor, and later the manor owner found that the coffee cups produced by the border coffee tree had excellent test results, so they carried out breed separation and breeding. Finally, it became famous all over the world in 2004. Until now, the flavor and price of Rosa coffee are very beautiful.

Pressure anaerobic fermentation treatment

Pressure anaerobic fermentation treatment was tried in Nuguo Manor since 2018. Due to the difficulty of the treatment process, after two years of continuous improvement and adjustment, rose summer coffee beans treated by pressure anaerobic fermentation were introduced in 2020.

The garden owner will carefully select the fruit after harvest and put the ripe fruit in a vacuum sealed bag for 4-9 days. During this period, the coffee fruit will undergo anaerobic fermentation, and the carbon dioxide produced by the process will make the vacuum bag bulge.

After the completion of the fermentation stage, part of the coffee fruit will be dried at a constant temperature (humidity 45%, temperature 24 ℃) for up to 4-8 weeks. Others are left in the manor to be sun-dried (the average temperature of the manor is 16 ℃) for up to 21 days. Finally, the dried coffee beans will be placed in a static treatment and will not be peeled and shelled until 1-2 weeks before export.

Qianjie baking suggestion

Qianjie got raw beans and smelled sweet and sour flowers and fruits and a touch of grass. In order to show the sweetness, acidity and aroma of flowers and fruits, Qianjie decided to use medium-light baking, which was baked when it was dense. Due to the high water content of raw coffee beans in the new season, it is necessary to prolong the dehydration time between the temperature recovery point and the yellowing point, so that the rose bean surface and the bean core are heated evenly.

Description of cup test flavor

Suggestion on brewing coffee in Qianjie

Filter cup: V600001

Water temperature: 91 ℃

Powder content: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (pass rate of Chinese standard No. 20 screen 78%)

Three-stage cooking technique: first inject 30 grams of water for steaming for 30 seconds. Then small flow circle water injection to 125g, water level drop is about to expose the powder bed, continue water injection to 225g to stop water injection, when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 2mm 39 min 10 ".

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